Both sweet & savory, once prepped these grilled tofu kabobs are quick and easy. Pair with cauliflower rice, or grain of choice.
Press tofu: Drain tofu and place between a clean double folded kitchen towel, or paper napkins. Place a medium stainless steel pot on top to help press the tofu, releasing it of excess moisture. If using super-firm tofu, skip this step. Let set while making the sauce. If using bamboo skewers, at this time you may also like to soak them in water to keep them from burning on the ends.
Make Sauce: In a small saucepan, add coconut amino’s/tamari, pineapple juice, garlic, ginger and optional sweetener, bring to a boil, reduce heat and cook on low for 1 minutes. In a small bowl, mix together the cornstarch/tapioca powder with the water until smooth. Add the mixture to the teriyaki sauce and cook another minute, or until sauce thickens. Remove from heat, cover and set aside. If you like your teriyaki sauce on the sweeter side, add an extra tablespoon or two of your preferred sweetener.
Prep tofu & veggies: Cut tofu into 3/4 – 1 inch cubes, place in a shallow baking dish and add about 1/3 – 1/2 of the sauce, gently toss to coat tofu, cover and let marinate for at least 30 minutes. Chop and prep the veggies. Thread tofu & veggies on the skewers, distributing evenly, in whatever order you like.
Grill: Turn on grill to medium high and coat with oil. Once grill is nice and hot, add skewers and cook, turning every so often, until tofu is slightly charred and vegetables are fork tender (or al dente if you prefer), about 8 minutes. Brush with a little sauce on the skewers while cooking if you like. Just be sure to save some for dipping later or adding over top of your grain.
Serve warm with grain of choice. I made a garlic cauliflower rice with chopped cilantro that was pretty darn good! This ginger cauliflower rice would be great too!
If you don’t have pineapple juice on hand, puree 1/2 cup of fresh pineapple and add enough water to equal 1/2 cup, mix well.